There are more than a few seasonal foods that are served up on the “platelist” in holiday songs. You’ll find chestnuts roasting, geese a laying, latkes to eat, figgy pudding, fried chicken, collard greens, macaroni and cheese, coffee and pumpkin pie, popcorn, eggnog, marshmallows, and whipped cream. Each and every one of these foods are on the “must have on the menu list” for the holiday celebration at someone’s house. The question is how to get them there—if you’re traveling by airplane.

The Transportation Safety Administration aka TSA, is not aiming to be The Grinch, or Scrooge by seizing your rations. I checked in with the guidelines on the TSA website for the definitive answers on getting through the checkpoint with foods and beverages destined for the holiday table. The items on the following list should placed in checked baggage, or shipped ahead:

Baked goods such as cakes, pies, quick breads, yeast rolls, macaroni and cheese, hamor turkey can be carried on, but they can be subject to additional screening. Any of these items that you’re planning to carry-on should be in easily opened resealable packaging, transparent dish or zip-top plastic bags. If you’re toting pickles, giardiniera, or olives, drain the liquid so that you’re not over the 3.4-ounce liquid limit. Nix the dry ice—that’s a banned item. If the food needs to stay cold, chill it well and pack it in an insulated bag.

Giving the gift of food can be an easy out in solving a gift dilemma, however if air travel is in the mix, plan to bake or make-ahead and rely on the post office, or parcel shipper to deliver the goods for you.

Grilled Pork Tenderloin

When it comes to cooking ‘cue, here are a few tips from the pros:

Uncle E, of Chicago, says “For tender juicy ribs, always remove the membrane from the underside of the slab and season the meat the night before.”

Joann Witherell, Vice President of Culinary, Allen Brothers Steaks:

“The key to taking the guesswork out of grilling pork or any meat is to use a meat thermometer to make sure the doneness is just right. Before slicing, let the meat rest 5 to 15 minutes depending on the size of the cut you’re grilling -- this helps redistribute the meat juices.”

Ed Mitchell is cooking ‘cue from North Carolina to the Big Apple BBQ.

His specialty is whole hog barbecue; he uses organic pork, and says "cook low and slow to develop the rich smoky flavor." Sample Ed's 'cue at The Pit restaurant in Raliegh, North Carolina.